Watermelon Sriracha Sangria Recipe

Watermelon Sriracha Sangria Recipe
Staff Writer
Thinkstock

Hot sauce in cocktails is nothing new — we’ve all had our share of Sunday brunch Bloody Mary experiences — but that’s just tip of the celery stalk. Hot sauces of all kinds, from Tabasco to Sriracha, mix beautifully into any number of different drinks. Make up a pitcher of Watermelon Sriracha Sangria for your next pool party, and see for yourself.

1
Servings
4212
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 cups cubed seedless watermelon, divided
  • 1 750 milliliter bottle of unoaked white wine (Sauvignon Blanc is lovely in this)
  • ¼ cup of Calvados
  • ¼ cup of sugar
  • 3 tablespoons Sriracha
  • 2 limes, thinly sliced
  • 1 bottle of real ginger ale (Reed’s is great)
  • Mint sprigs for garnish

Directions

In a blender, purée 6 cups of watermelon and strain into a pitcher. Add wine, Calvados, sugar, lime, Sriracha, and remaining 2 cups of watermelon. Stir to combine, and let sit in the fridge for two hours, up to two days. Before serving, add ice and ginger ale, and stir again to recombine. Garnish glasses with mint sprigs.

Nutritional Facts

Total Fat
141g
100%
Sugar
5g
6%
Saturated Fat
50g
100%
Cholesterol
1728mg
100%
Carbohydrate, by difference
23g
18%
Protein
540g
100%
Vitamin A, RAE
62µg
9%
Vitamin B-12
44µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
77µg
86%
Calcium, Ca
249mg
25%
Choline, total
2069mg
100%
Copper, Cu
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
350µg
88%
Iron, Fe
46mg
100%
Magnesium, Mg
455mg
100%
Manganese, Mn
1mg
56%
Niacin
96mg
100%
Pantothenic acid
10mg
100%
Phosphorus, P
3301mg
100%
Riboflavin
4mg
100%
Selenium, Se
610µg
100%
Sodium, Na
1813mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
1589g
59%
Zinc, Zn
105mg
100%

Watermelon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Watermelon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.